White Lemon Rose
A Sunlit Spring Ritual—Jenwey Tea’s White Lemon Rose
Introducing White Lemon Rose, a delicate white tea blend crafted for Easter mornings, spring brunches, and the kind of quiet luxury that feels like fresh air. Silky White Pai Mu Tan leaves meet bright, beautifying lemon leaf and romantic Persian rose petals—creating a cup that’s luminous, floral, and effortlessly elegant with light caffeine.
A Sensory Journey:
As it steeps, White Pai Mu Tan unfurls with a soft, honeyed gentleness. Lemon leaf adds a clean, sunlit lift—fresh, crisp, and quietly energizing—while Persian rose petals bloom through the finish with a graceful, petal-soft perfume. The result is a cup that feels like spring on the palate: refined, airy, and emotionally uplifting.
A Reflection of Boutique Luxury:
At Jenwey Tea, we take the season’s most beautiful notes and compose them into a ritual. White Lemon Rose is understated opulence—minimal ingredients, maximum elegance—designed for guests who love a tea that feels as beautiful as it tastes.
Perfect Pairings:
Pair with lemon shortbread, vanilla bean scones, berry pavlova, or delicate tea cakes for an Easter table moment that feels truly elevated.
Hot Brew (Soft & Floral)
- Use 1 tsp per 8 oz water
- Steep 3 minutes for a delicate cup (up to 4 minutes for a deeper bloom)
- Use water around 175–185°F to preserve the white tea’s elegance
Iced Brew (Spring Brunch Favorite)
- Brew double strength, cool, pour over ice
- Garnish with a lemon twist or a single rose petal for a show-stopping presentation
Beverage Inspirations
Cocktail: White Rose Spritz
- Brew White Lemon Rose strong and chill.
- Pour 2–3 oz chilled tea into a wine glass over ice.
- Add 1.5 oz vodka or gin.
- Top with sparkling wine (or prosecco).
- Garnish with a lemon twist and an edible rose petal.
Must be 21+ to enjoy. Drink responsibly.
Mocktail: Lemon Rose Sparkle
- Brew and chill the tea.
- Pour over ice and top with sparkling water.
- Add a splash of lemon juice (or a touch of honey syrup).
- Garnish with lemon wheel + rose petal.
Tea Latte: Rose Lemon Cloud Latte
- Brew slightly stronger (1.5 tsp per 8 oz), strain.
- Froth almond milk or oat milk until silky.
- Pour over tea and finish with a whisper of vanilla or a tiny drizzle of honey.
